Cooking in Autumn: Seasonal Produce and 5 Recipes

The days are getting shorter and temperatures are slowly dropping. In October and November, the rhythm in the kitchen changes. Water-heavy summer salads make way for cravings for hot dishes, melting textures, and earthy flavors. It is time to turn to denser ingredients and slightly longer cooking times that fill the kitchen with wonderful aromas and warm the atmosphere.

Seasonal vegetables and fruits

European nature offers a generous transition between summer and winter. Market stalls are adorned with warm colors, dominated by orange, brown, and dark green tones.

Among the vegetables, the squash family takes center stage. Pumpkin, butternut squash, and red kuri squash (potimarron) are essentials. Alongside them are root vegetables and cold-season classics: carrots, leeks, celeriac, various types of cabbage, and sweet potatoes.

Autumn is also the prime season for mushrooms. While button mushrooms are cultivated and eaten year-round, October and November mark the highly anticipated arrival of wild varieties in the woods, such as porcini and chanterelles. Chestnuts also make an appearance to enhance both savory and sweet dishes.

As for fruit, apples and pears become the mainstays of the fruit bowl, often accompanied by grapes and quinces. At the very beginning of the season, it is still possible to find a few late figs.

Finally, although they are available in our pantries all year, pulses like lentils and chickpeas naturally find their place in autumn menus. They provide a welcome heartiness when the thermometer drops.

Mushroom risotto

Mushroom risotto is a great seasonal classic. The starch from the short-grain rice creates a creamy base that perfectly binds the mushroom juices. Whether you use button mushrooms or freshly picked porcini, this dish requires a little attention at the stove, but the result is always worth it. Follow our step-by-step method for a successful and perfectly creamy mushroom risotto.

Coconut milk pumpkin soup

Squash is wonderfully suited for soups. For a change from the classic cream soup, adding coconut milk brings a plant-based richness and a particularly silky texture. This combination works very well with the sweet flesh of pumpkin or butternut squash. You can discover our coconut milk pumpkin soup recipe for a simple, nourishing, and quick-to-prepare dinner.

Harira

When the cold sets in, meal-sized soups rich in pulses are ideal. Harira, a traditional Moroccan soup, combines chickpeas, lentils, tomatoes, and warming spices. It is a complete, dense, and highly fragrant dish that immediately warms the body. Do not hesitate to make a large pot of harira, as its flavors develop and it is often even better reheated the next day.

Mercimek çorbası

In the same vein, Turkish red lentil soup is an excellent option for an improvised meal. The lentils cook quickly and break down on their own to form a thick soup, often seasoned with a hint of dried mint or sweet pepper. Our mercimek çorbası recipe is an essential basic to keep on hand for somewhat rushed weeknights.

Butter chicken

Finally, autumn naturally calls for long-simmered dishes in sauce. Indian butter chicken, with its rich sauce made from tomatoes, butter, and mild spices, offers absolute comfort. It perfumes the house during preparation and pairs perfectly with the autumn atmosphere. Try our butter chicken, served with piping hot basmati rice or flatbreads fresh from the pan.

Tips for preparing squashes

Squashes are sometimes intimidating to prepare because of their large size and tough skin. To cut them safely, the basic rule is to always create a stable surface. First, cut a small slice off the base of the squash so it rests flat on your cutting board. You can then slice it in half from top to bottom without the risk of your knife slipping dangerously.

Regarding peeling, note that the skin of the red kuri squash is thin and entirely edible. Once cooked, it becomes very tender and melts into the flesh, which saves you a tedious step. You can therefore roast it or cook it in a soup with its skin on.

Finally, do not throw away the seeds located in the center of the squashes. Clean them carefully to remove the stringy bits, dry them well in a kitchen towel, and then roast them in the oven with a little oil, salt, and the spices of your choice. They will make an excellent crunchy garnish to add texture to your autumn soups or salads.